Christmas smash tacos with festive pickled red cabbage

Method

• step 1

  For the pickled cabbage, toast the coriander seeds in a dry frying pan over a low-medium heat until aromatic, then lightly crush using a pestle and mortar or the end of a rolling pin. Tip into a large, non-metallic bowl with the chilli flakes (if using), vinegar, orange juice, sugar and a generous pinch of salt. Stir until the sugar has dissolved, then add the onion and cabbage. Toss well, scrunching the cabbage lightly using your hands. Leave to lightly pickle for at least 1 hr. Will keep covered and chilled for up to a week – the cabbage will soften and the flavours will develop further the longer it sits.

• step 2

  Squeeze the sausagemeat out of the skins, into a bowl. Discard the skins. Add the mustard and dry stuffing to the meat and mix until evenly combined. Divide the mixture between the tortillas – lay the tortillas on a work surface and, using dampened fingers, press one portion of the sausage mixture over one side of each tortilla in a thin, even layer, spreading it to the edge.

• step 3

  Heat a drizzle of olive oil in one large or two smaller frying pans set over a medium heat and fry the sage leaves for a few minutes until crisp. Scoop out and set aside on a plate lined with kitchen paper.

• step 4

  Working in batches, fry the tacos sausage-side down in the pan or pans for 3-4 mins until the meat is deeply golden and cooked through. Flip and cook for 30 seconds-1 min to warm and lightly crisp the tortilla.

• step 5

  Spread a little cranberry sauce over the sausage side of each tortilla, then top with a generous spoonful of the pickled cabbage, the cheese and crispy sage. Fold in half and serve straightaway.